No Bake Biscoff Cheesecake
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If you’re a Biscoff lover like me, this No-Bake Biscoff Cheesecake is about to be your new obsession. With its creamy, dreamy filling and that irresistible cookie butter flavor, it’s the perfect dessert when you need something sweet without turning on the oven. Ready in a snap and ridiculously easy to make, this no-bake cheesecake will have everyone asking for seconds—and the recipe!
This has to be my favorite no-bake cheesecake recipe! However, it’s a close call between this and my blueberry cheesecake bars, lemon cheesecake bars, and key lime cheesecake!
Why You’ll Love This No-Bake Recipe
- No Oven Required: Perfect for hot days or when you want to keep things simple—no baking involved!
- Biscoff Lover’s Dream: If you adore the unique flavor of Biscoff cookies, this cheesecake will be an instant favorite.
- Make Ahead: You can prepare it in advance, making it a great option for parties or special occasions.
- Crowd-Pleaser: Whether it’s a family gathering or a dinner party, this cheesecake is sure to be a hit with everyone.
You know those desserts that look like you spent hours in the kitchen, but you secretly whipped them up in no time? That’s exactly what this No-Bake Biscoff Cheesecake is. Seriously, it’s become my go-to when I want to impress without breaking a sweat. The creamy, dreamy filling paired with that spiced Biscoff goodness—it’s like a little slice of heaven. And the best part? You don’t even have to turn on the oven, which is a win in my book, especially when it’s a million degrees outside.
Honestly, I’m obsessed with how easy this is. It’s one of those recipes where you mix, chill, and voila—dessert is served! Every time I make it, people think I’m some kind of dessert wizard, but little do they know, it’s basically foolproof. So, next time you want to treat yourself (or impress someone special), trust me, this cheesecake is the way to go. You’ll thank me later!
Ingredients You Need
Guess what? This biscoff no bake cheesecake only needs 6-ingredients!
- Biscoff Cookies: Crush them finely for the crust to ensure a firm, even base that holds together nicely.
- Butter: Melt the butter completely and mix it thoroughly with the cookie crumbs for a perfectly set crust.
- Cream Cheese: Soften the cream cheese to room temperature for easy mixing and a smooth, creamy texture.
- Sugar: Use powdered sugar for a lighter, fluffier filling that blends effortlessly with the other ingredients.
- Cookie Butter: Gently warm the cookie butter if it’s too thick, making it easier to incorporate into the filling.
- Heavy Cream: Whip the cream until stiff peaks form before folding it into the filling for that perfect, airy consistency.
No-Bake Biscoff Cheesecake Recipe
Making this recipe is simple, and once you’ve made it you’ll be an expert. Here’s a quick guide:
- Crust: Blend Biscoff cookies into fine crumbs (about 1 1/2 cups). Mix with melted butter and press firmly into an 8-inch springform pan to form the crust.
- Filling: Beat cream cheese and sugar until smooth. Add cookie butter and beat until combined. Pour in heavy cream and beat until semi-fluffy. Spread the filling over the crust and smooth it out.
- Chill: Cover the cheesecake and refrigerate for at least 6 hours or overnight to set.
- Topping: Melt 1/2 cup of cookie butter and drizzle over the cheesecake. Let it set in the fridge for a few minutes. Remove from the springform pan, slice, and enjoy!
Storage Instructions
To keep your No-Bake Cheesecake fresh, store it in the refrigerator. Cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It will stay delicious for up to 4-5 days.
If you need to store it longer, you can freeze the cheesecake—just make sure it’s fully set before wrapping it in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the cheesecake in the fridge overnight before serving.
Tips for Success:
Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This ensures a smoother filling with no lumps.
Even Crust: Use the bottom of a flat glass or measuring cup to press the cookie crust firmly and evenly into the pan. This will help create a sturdy base that won’t crumble when sliced.
Chill Thoroughly: For the best results, let the cheesecake chill overnight. This gives it time to fully set, making it easier to slice and serve.
Avoid Overbeating: When mixing the filling, stop once it becomes smooth and semi-fluffy. Overbeating can cause the filling to become too dense or lose its airy texture.
Neat Slices: For clean, professional-looking slices, dip your knife in hot water and wipe it clean between each cut.
Recipe FAQs
The cheesecake should be refrigerated for at least 6 hours, but overnight is ideal for it to fully set and achieve the best texture.
Yes! You can use graham crackers, Oreos, or any other firm, crumbly cookie you like. Just make sure to adjust the butter amount as needed.
A pie dish or any similar deep dish can work as a substitute, though you may need to serve the cheesecake directly from the dish rather than removing it like you would with a springform pan.
Make sure you’ve whipped the heavy cream to stiff peaks before folding it into the mixture, and ensure the cheesecake chills long enough to set. If it’s still too soft, it might need more time in the fridge.
Yes, you can speed up the setting process by placing the cheesecake in the freezer for 1-2 hours, but be careful not to freeze it solid if you plan to serve it right away.
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No Bake Biscoff Cheesecake
Ingredients
Crust
- 1½ cups biscoff cookie crumbs
- 1/3 cup butter (melted)
Cheesecake
- 2 (8oz) cream cheese
- 2 tablespoons sugar
- 3/4 cup biscoff spread ((Cookie Butter))
- 1 cup heavy cream
Topping
- 1/2 cup cookie butter
- additional cookies
Instructions
Crust
- Place the Biscoff cookies in a blender or food processor and blend until they turn into fine crumbs. Measure out 1 1/2 cups of the crumbs.
- In a bowl, mix the cookie crumbs with the melted butter until well combined.
- Pour the crumb mixture into an 8-inch springform pan. Press it down firmly and evenly to cover the entire bottom of the pan. Use the back of a spoon or your fingers to make it smooth and compact.
Filling
- In a mixing bowl, combine the cream cheese and sugar. Beat with an electric mixer on medium speed for 1 to 2 minutes, until the mixture is smooth and fluffy.
- Add the cookie butter to the cream cheese mixture and continue to beat for another 1 to 2 minutes until well combined. Be sure to scrape down the sides of the bowl with a spatula.
- Pour in the heavy cream. Beat the mixture on medium speed for 2 to 3 minutes, until it becomes semi-fluffy and well combined.
- Spread the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth it into an even layer.
- Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 6 hours, or preferably overnight, to allow the cheesecake to set.
Topping
- Once the cheesecake has set, melt the remaining 1/2 cup of cookie butter in the microwave. Heat it in short bursts, stirring in between, until it becomes runny.
- Drizzle the melted cookie butter over the top of the cheesecake and spread it evenly.
- Return the cheesecake to the refrigerator for a few minutes to let the topping set.
- Once the topping is set, remove the cheesecake from the refrigerator. Carefully release it from the springform pan.
- Slice and serve your delicious no-bake Biscoff cheesecake. Enjoy!
Video
Notes
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This ensures a smoother filling with no lumps.
- Even Crust: Use the bottom of a flat glass or measuring cup to press the cookie crust firmly and evenly into the pan. This will help create a sturdy base that won’t crumble when sliced.
- Chill Thoroughly: For the best results, let the cheesecake chill overnight. This gives it time to fully set, making it easier to slice and serve.
- Avoid Overbeating: When mixing the filling, stop once it becomes smooth and semi-fluffy. Overbeating can cause the filling to become too dense or lose its airy texture.
- Neat Slices: For clean, professional-looking slices, dip your knife in hot water and wipe it clean between each cut.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Cake and Cupcake Recipes, Christmas, Desserts, Holiday, New Years, No Bake Desserts, Thanksgiving Recipes, Valentine's Day,
